Veal, shank, separable lean only, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.4 MG | 30% | |
| Niacin | 5.4 MG | 34% | |
| Pantothenic acid | 0.7 MG | 13% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Folate, total | 3 UG | 1% | |
| Choline, total | 99.9 MG | 18% | |
| Vitamin B-12 | 1.9 UG | 80% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.7 UG | 4% | |
| Vitamin K (phylloquinone) | 0.9 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 1.2 MG | 7% | |
| Magnesium, Mg | 33 MG | 8% | |
| Phosphorus, P | 212 MG | 17% | |
| Potassium, K | 163 MG | 3% | |
| Sodium, Na | 109 MG | 5% | |
| Zinc, Zn | 3.4 MG | 31% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 13 UG | 24% |
Nutrition Highlights
- Low in calories with 94 kcal per 100g.
- Good source of protein with 19.8g per 100g.
- Very low in fat (1.6g per 100g).
- Good source of Zinc, Zn (31% DV).
- Good source of Selenium, Se (24% DV).
- Good source of Riboflavin (30% DV).
About Veal, shank, separable lean only, raw
This cut comes from the lower leg of young cattle and is prized for its rich flavor and tender texture when cooked slowly. With nearly 20 grams of protein per 100 grams, it provides a high-quality source of complete protein, making it a solid choice for muscle repair and maintenance. It's naturally low in fat and contains no carbohydrates, which can be appealing for those following low-carb or high-protein diets. While it's not a significant source of fiber, it does deliver important micronutrients like iron, zinc, and B vitamins, which support energy metabolism and immune health.
Because the meat is lean but can be tough due to connective tissue, it's best suited for slow-cooking methods such as braising or stewing, which break down the collagen and yield a succulent, melt-in-your-mouth result. Popular dishes include osso buco, where it's simmered with vegetables, wine, and broth, and hearty stews that benefit from its deep, savory flavor. It can also be used in soups or slow-cooked casseroles for a nourishing, protein-rich meal. When preparing it raw, proper handling and cooking to a safe internal temperature are essential for food safety.
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